Ingredients

  • Crêpes
  • 264 milliliters milk
  • 96 grams flour
  • 2 ⅝ large eggs
  • 1 ¾ tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 ½ tablespoons chives finely chop
  • 1 ½ tablespoons fresh dill finely chop
  • Filling
  • 354 ⅛ grams cream cheese softened
  • 1 lemon juiced
  • 1 tablespoon lemon zest
  • 1 tablespoons black pepper
  • 434 grams smoked salmon, cold thinly sliced
  • 10 whole radishes matchsticks

Directions

1. Blend crêpe ingredients, except herbs until smooth. Add herbs and pulse 1 or 2 times. Let rest for 30 minutes. (10 min prep)
2. Stir batter, then make crêpes using 1/4 cup batter per crepe. Makes 10 1/2 crepes for 25 servings. Two minutes per crepe to cook.
3. Filling: Stir together cream cheese, lemon juice, zest and pepper in a small bowl until smooth. (10 min prep)
4. Radishes 5 min prep for 10 radishes.
5. Put 1 crêpe, browned side up, on a work surface, and spread with cheese mixture. Arrange salmon in an even layer over bottom half of crêpe, then scatter radishes over salmon. Beginning with bottom, tightly roll up crêpe, then cut roll crosswise into 8 pieces, don't use ends. (Two minutes per crepe to fill/roll/cut.)
6. Crêpes can be made 1 day ahead and chilled, layered between sheets of wax paper. Cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
7. Crêpe can be filled 3 hours ahead and kept, wrapped in plastic wrap and refrigerated. Cut into pieces just before serving.

Notes
Serving Ideas:Original makes 8 crepes, 48 pieces, 16 servings-60 min..


Categories
Appetizer, cold
Keywords
Appetizer, cold
MacGourmet downloadHerbed Crêpes with Smoked Salmon. To import, drag image to your MacGourmet recipe box.